vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sago Custard
From The new home cook book, 1896
Serves 2
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
522Calories
32 gProtein
36 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein32 g
Carbohydrates36 g
Fiber0.1 g
Sugars24 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol523 mg
Sodium363 mg
Potassium905 mg
Calcium672 mg
Iron2.4 mg
Magnesium73 mg
Phosphorus741 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water526 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 94. The excerpt below is the record exactly as published.
SAGO CUSTARD. C. D. Adams. Three tablespoons sago boiled in a little water till clear ; add one quart of milk, let it come to a boil, then add five Dr Gix well-beaten eggs and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.